Gallo Pinto (Beans and Rice)

Ingredients

• 2 cups water
• 1/4 teaspoon salt
• 3 bay leaves
• 1 cup uncooked long-grain parboiled rice
• 1 tablespoon vegetable oil
• 1 cup chopped sweet onion
• 3/4 cup chopped red bell pepper
• 3/4 cup chopped yellow bell pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 garlic cloves, chopped
• 1/3 cup chopped fresh cilantro
• 1 (15-ounce) can black beans, drained
• Tangy Tamarind Sauce
• Bottled Pickapeppa sauce

Preparation

1. Combine the first 3 ingredients in a medium saucepan, and bring to a boil. Stir in the rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard the bay leaves. Set rice aside.
2. Heat oil in a large nonstick skillet over medium heat. Add onion and next 6 ingredients (onion through garlic); sauté 5 minutes or until tender. Add rice, cilantro, and beans, and cook 3 minutes or until thoroughly heated, stirring occasionally. Serve with Tangy Tamarind Sauce or Pickapeppa sauce.